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Beef Chili

Featuring: The Barista



1 tablespoon olive oil
1 medium onion, diced
2 pounds lean ground beef
1 teaspoon salt, plus more to taste
2 tablespoons ground ancho chile powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
3 cloves garlic, minced
1 cup tomato puree
2 (12 oz) cans pinto beans, drained and rinsed well
2 (12 oz) bottles of Barista
4 oz wsater, or as needed
2-3 jalapeno chilis, de-seeded or mild

Heat oil in pot over high heat. Add onion and spices. Cook for 2-3 minutes, stirring to prevent spices from burning. Add ground beef. Allow to brown, stirring occasionally to prevent burning. Add garlic, tomato puree, pinto beans, and bottle of Barista. Mix well; bring to bubble/boil. Add water and jalepenos. Bring to boil. Lower heat and simmer for at least 1 hour, stirring occasionally.

Serve with Beer Bread and fresh toppings like chopped tomatoes, onions, and cilantro.



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